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China Palace Restaurant

21 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

8 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of chicken observed during the inspection. Raw chicken was thawing in water at room temperature measured 22C. Proper thawing must be done in the following manner: - Under cold running water - In the cooler overnight - In the microwave - Cooking directly. Refrain from thawing at room temperature as this promotes the growth of bacteria. The operator turned the cold tap on during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation****Update from October 24, 2025***Two out of the three chest freezers were replaced. ***Update from September 26, 2025***There are three chest freezers and one was replaced. Two outstanding chest freezers require replacement or repair of the lids. Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation****Update from September 26, 2025***There are three chest freezers and one was replaced. Two outstanding chest freezers require replacement or repair of the lids. Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer readily available for use. Sanitizer solutions must be mixed to the appropriate concentration and readily available for use at all times.2. There was a wet cleaning cloth stored on the shelf touching clean equipment. 3. There were several wet cleaning cloths stored on food contact surfaces when not in use. Cleaning cloths must be stored in the sanitizer solution when not in use to prevent the growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling areas.2. Several raw meat products were uncovered in the walk-in cooler.Ensure food products stored in the walk-in cooler is covered and protected from contamination.3. There was various food products stored directly on the floor in the walk-in cooler.Store the food in the walk-in cooler at least six-inches above the floor.4. The exterior of the bulk containers were soiled with food debris.Clean and sanitize the bulk containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was non-functional. The final rinse temperature measured 53.6C.Repair the dishwasher and ensure the final rinse temperature measures 71C.
    • 15. Is the facility free of a pest infestation?
      • Several mice were found at varying stages of decay in pest monitoring traps located in the staff washroom. The facility must be free of a pest infestation and maintained in a manner that prevents the attraction and harboring of pests.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. There is a gap on the left and right side of the back exit door. Gaps must be sealed to prevent the entry of pests.2. No pest control records to review. Pest control records must be maintained onsite to review.3. Numerous large flies observed throughout the food establishment and touched food contact surfaces. The facility must be maintained in a manner that prevents the attraction and increase in number of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cardboard was used to line food contact surfaces throughout the facility.Remove cardboard lining from food contact surfaces.2. The light cover by the dishwashing area was crackedReplace the light cover by the dishwashing area.3. The paint on the walls throughout the facility were chipped and soiled with dry spillage, dust, and grime. 4. The paint on the door leading to the kitchen was chippedClean and repaint the walls and the door opening to the kitchen. 5. The door for the staff washroom was open and does not have a self-closing device.Install a self-closing device for the staff washroom and ensure the door is closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed food debris accumulated in between the gasket to the walk-in cooler. 2. The cooling racks were soiled with dry food debris located in the walk-in cooler.Thoroughly clean and sanitize soiled surfaces and equipment throughout the facility3. There was significant grease accumulation in the ventilation canopy.Clean and sanitize the ventilation canopy. 4. The ice scoop was soiled. Ensure utensils are regularly cleaned and sanitized.5. The handle of the hand whisk was in disrepair and taped.Discard the damaged hand whisk and ensure utensils are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant food spillage, debris, and grime observed underneath the grill and wok station. 2. Significant accumulation of debris and dry spillage observed underneath shelving units located on the east and north side of the wall. 3. Significant debris accumulated underneath the stairs leading to the back exit door. 4. Significant debris accumulated behind the shelving unit in the closet.5. There was dust throughout the ceiling tiles in the kitchen and dishwashing area. Thoroughly clean and sanitize soiled surfaces and equipment throughout the facility.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  5. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available.Obtain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  6. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw chicken hanging in the walk-in cooler above and adjacent to produce (eggplant and lettuce). Staff relocated the chicken.Please ensure to have adequate separation between meat and produce to prevent cross- contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a tray of cooked chicken feet stored in the floor in the kitchen. The tray was relocated to the walk-in cooler.All food items must be maintained at least 6 inches from off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked pork belly was stored at room temperature. The internal temperature was 26C.The pork belly was discarded. 2. A bag of cooked vegetables and pork were stored at room temperature. The internal temperature was 12C. The bag was placed in the prep cooler.Ensure that high risk food items are stored at below 4C or above 60C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of frozen shrimp being thawed at room temperature.Staff related the tray into the walk-in cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed in the dry storage area and behind the stand mixer. Thoroughly clean and sanitize all areas contaminated by mice droppings.2. Several horse flies were observed in the dishwashing area and back storage room. Fly tapes were also completely full of flies.Replace the fly tapes.3. Pest control records were not available.Obtain pest control records.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Ongoing Violation*The screen door at the back has many gaps. Seal the gaps in the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored and completely submerged in the ice machine.Staff removed the scoop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep coolers were insanitary and had an accumulation of grease and food debris.Thoroughly clean and sanitize the prep coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grime, and grease observed in many areas of facility. A deep clean is required in the following areas: All floors, walls, ceiling, underneath all food equipment, under all shelves in dry storage, behind the chest freezer in dry storage, behind the cookline, and in the dishwashing area.
  7. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw pork stored on the floor underneath the sink by the cookline. Pork was moved to cooler during inspection2. High risk foods stored on the floor of the walk-in cooler. Please ensure proper storage of food items. Food should be stored at least 6 inches off the groundRepeat violations. Please further educate staff members on food safety storage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken stored in container in hand wash sink. Measured 10C. Chicken was put in cooler during inspection. Do not store food in a hand wash sink2. Raw pork stored on the ground underneath 3-comp sink measured 9C. Pork was moved to cooler during inspection. Please ensure all perishable food is stored under temperature control and in a sanitary manner3. Cooked and cooled noodles were at room temperature. Measured 22C. Noodles were discarded during inspection.4. Bean sprouts stored at room temperature. Measured 11C. An ice bath was prepared during inspection. Please ensure ice baths are prepared that fully submerge food in order to maintain a temperature of 4C or lower at all timesRepeat violations. Staff members must be educated in food safety and the importance of temperature control
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed in the dry storage area. Please clean the floors in the facility. Please clean underneath and behind all equipment in facility and provide a copy of the most recent pest control report. 2. The screen door at the back has many gaps. Repair or replace. Improvements have been made but a deep cleaning is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grime, and grease observed in many areas of facility. A deep clean is required in the following areas: all floors, walls, ceiling, underneath all food equipment, under all shelves in dry storage, behind the chest freezer in dry storage, behind the cookline
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Sanitizer was prepared during inspection. Please ensure that sanitizer is prepared at all times and used regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw pork stored on the floor underneath the sink by the cookline. Pork was moved to cooler during inspection2. High risk foods stored on the floor of the walk-in cooler. Please ensure proper storage of food items. Food should be stored at least 6 inches off the ground
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken stored in 3-comp sink. Chicken measured 12C. Chicken was moved to cooler during inspection. Please ensure food is stored properly and not in the sink2. Raw chicken stored in hand wash sink. Chicken was discarded during inspection. Do not store food in a hand wash sink3. Raw pork stored on the ground underneath 3-comp sink measured 10C. Pork was moved to cooler during inspection. Please ensure all perishable food is stored under temperature control and in a sanitary manner4. Cooked and cooled beef was stored in an improper ice bath. Beef measured 11C. Beef was placed in cooler during inspection5. Raw beef was thawing in stagnant water in the 3-comp sink. Beef measured 7C. Beef was moved to cooler during inspection. Do not thaw items in stagnant water. If thawing in the sink, cold running water must be applied at all times.6. The following items were stored in an improper ice bath and measured 9C: bean sprouts, cooked noodles, cut vegetables. An ice bath was prepared during inspection. Please ensure ice baths are prepared that fully submerge food in order to maintain a temperature of 4C or lower at all times
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 50ppm chlorine. Please ensure the dishwasher maintains 100ppm at all times. If dishwasher cannot maintain this concentration please have the unit serviced and use the 3-compartment sinks to wash and sanitize dishes until repairs are complete
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Raw meat was stored in the handwash sink rendering the sink inaccessible. Meat was removed during inspection and sink cleaned. Ensure that handwash sinks remain unblocked at all times
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed in the dry storage area. Please clean the floors in the facility. Please clean underneath and behind all equipment in facility and provide a copy of the most recent pest control report. 2. The screen door at the back has many gaps. Repair or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grime, and grease observed in many areas of facility. A deep clean is required in the following areas: all floors, walls, ceiling, underneath all food equipment, under all shelves in dry storage, behind the chest freezer in dry storage, behind the cookline